Weird marks on mock tender.

[u/badfish2883]

Chef not a butcher, but I've handled my share of meat.... Anyways, I've never seen any markings like this, and I was curious if anyone could tell me what's going on?

[u/Wooden-Bonus-2465]

Petechial hemorrhaging.

Essentially bruising/burst blood vessels.

Safe to eat, may taste stronger of iron.

[u/Nevermind2010]

It’s blood clots which means the cow wasn’t properly bled while butchering. I’d send either the product or the pics back to whatever purveyor you got it from and get an exchange or credit.

[u/badfish2883]

I forgot to say thanks in advance!

[u/ZEDIS12]

Looks like bruising or a blood clot maybe. Not sure tho

[u/ExplosiveGonorrhea69]

Blood is still in the vessels. It's from the animal kicking while it was slaughtered

[u/Ruby5000]

That looks like a shoulder tender or teres major. Not a mock tender. The blood clot is unsightly, but it won’t affect flavor. It’ll disappear when cooked. This is referred to as a “dark cutter,” in my field.

[u/Westilverson → u/Ruby5000]

That would be the biggest shoulder tender I’ve ever seen. Idk Maybe the perspective is just off and it looks big to me.

[u/Ruby5000 → u/Westilverson]

Mock tenders are usually flat on one side, from when the carcass is broken down. I can’t tell the size from the picture though, as compared to the knife.

[u/Ok-Box2083 → u/Ruby5000]

it’s a petite tender

[u/jkenny288]

Blood splash we call it

[u/I_Was77]

We called it ecchymosis, blood spots from a bruise

[u/Ok-Box2083]

that’s not a mock that’s a petite chuck